Sustainability ; South America; East Africa; Environmental performance; Food systems; Right to food; Social-ecological resilience; Food Security; Poverty and inequality; Governance
Bürgi-BonanomiElisabeth, TribaldosTheresa (2021), PPM-based Trade MEasures to Promote Sustainable Farming Systems? What the EU/EFTA-Mercosur Agreements Can Learn from the EFTA-Indonesian Agreement, in European Yearbook of International Economic Law
, 1(1), 1-27.
JacobiJohanna (2020), A new understanding and evaluation of food sustainability in six different food systems in Kenya and Bolivia, in Nature Scientific Reports
, 10(19145), 1-14.
MukhoviStellah, JacobiJohanna, Ifejika SperanzaChinwe, RistStephan, KitemeBoniface (2020), Learning and Adaptation in Food Systems: Insights from Four Case Studies in the Global South, in International Journal on Food System Dynamics
, 11(4), 312-328.
BessaAdriana, VeigaKatyussa (2020), Research Brief: The Right to Seeds and Food Systems
, Geneva Academy for International Humanitarian Law and Human Rights, Geneva.
OragoNicholas (2020), Commonification of food as an approach for the achievement of food security and the realization of the right to food for all, in Strathmore Law Journal
, 4(1), 1-40.
JacobiJohanna, KitemeBoniface, OttigerFabian (2020), Highly Hazardous Pesticides in Agro-industrial and Smallholder Farming Systems in Kenya
, Swiss Programme for Research on Global Issues for Development (r4d programme), Bern.
MuteaEmily, RistStephan, JacobiJohanna (2020), Applying the Theory of Access to Food Security among Smallholder Family Farmers around North‐West Mount Kenya, in Sustainability
, 12(1751), 1-16.
MukhoviStellah Mikalitsa, JacobiJohanna (2020), Social Self-Organization and Social-Ecological Resilience in Food Systems: Lessons from Smallholder Agriculture in Kenya and Indigenous Guaraní Communities in Bolivia, in Food Studies: An Interdisciplinary Journal
, 10(1), 19-42.
MuteaEmily, BottazziPatrick, JacobiJohanna, KitemeBoniface, Ifejika SperanzaChinwe, RistStephan (2019), Livelihoods and Food Security Among Rural Households in the North-Western Mount Kenya Region, in Frontiers in Sustainable Food Systems
, 3(98), 1-12.
Bascopé ZanabriaRoberto, BickelUlrike, JacobiJohanna (2019), Plaguicidas químicos usados en el cultivo de soya en el Departamento de Santa Cruz, Bolivia: riesgos para la salud humana y toxicidad ambiental, in Acta Nova
, 9(3), 386-416.
BessaAdriana (2019), The Normative Dimension of Food Sustainability: A Human Rights-Based Approach to Food Systems Governance
, University of Bern, Bern.
Augstburger Horacio, Käser Fabian, Rist Stephan (2019), Assessing Food Systems and Their Impact on Common Pool Resources and Resilience, in Land
, 8(4), 71-71.
AugstburgerHoracio, KäserFabian, RistStephan (2019), Assessing Food Systems and Their Impact on Common Pool Resources and Resili, in Land
, 8(4), 71.
Jacobi Johanna, Wambugu Grace, Ngutu Mariah, Augstburger Horacio, Mwangi Veronica, Zonta Aymara Llanque, Otieno Stephen, Kiteme Boniface P., Burgoa José M. F. Delgado, Rist Stephan (2019), Mapping Food Systems: A Participatory Research Tool Tested in Kenya and Bolivia, in Mountain Research and Development
, 39(1), 1-12.
Augstburger Horacio, Jacobi Johanna, Schwilch Gudrun, Rist Stephan (2018), Agroecosystem Service Capacity Index – A methodological approach, in Landscape Online
, 64, 1-48.
AugstburgerHoracio, JacobiJohanna, SchwilchGudrun, RistStephan (2018), Indice de Capacidad de Proveer Servicios Agroecosistemicos – Una Propuesta Metodológica, in Landscape Online
, 64, 1-48.
Bürgi BonanomiElisabeth, JacobiJohanna, ScharrerBettina (2018), "Food Sustainability in Bolivia Through Fair Food in Switzerland - How to improve food sustainability in both the 'North' and the 'South' through sustainable trade relations", in Revista Latinoamericana de Derecho Comercial Internacional / Latin American Journal of International
, 6(1), 27-65.
Jacobi Johanna, Llanque Aymara (2018), “When We Stand up, They Have to Negotiate with Us”: Power Relations in and between an Agroindustrial and an Indigenous Food System in Bolivia, in Sustainability
, 10(11), 4001-4001.
Kiriti NgangaTabitha, MugoMercy (2018), Impact of Economic Regimes on Food Systems in Kenya
, University of Bern, Bern.
TribaldosTheresa, JacobiJohanna, RistStephan (2018), Linking sustainable diets to the concept of "food system sustainability", in Future of Food: Journal on Food, Agriculture and Society
, 6(1), 71-84.
Delaney Aogán, Evans Tom, McGreevy John, Blekking Jordan, Schlachter Tyler, Korhonen-Kurki Kaisa, Tamás Peter A., Crane Todd A., Eakin Hallie, Förch Wiebke, Jones Lindsey, Nelson Donald R., Oberlack Christoph, Purdon Mark, Rist Stephan (2018), Governance of food systems across scales in times of social-ecological change: a review of indicators, in Food Security
, 10(2), 287-310.
OragoNicholas (2018), Sustainability of food systems: The role of legal and policy frameworks, in Global Campus Human Rights Journal
The main overall objective of the research project is to provide evidence-based scientific knowledge for the formulation and promotion of innovation strategies and policy options that improve individual and aggregate levels of food system sustainability. In phase I, we emphasized inter- and transdisciplinary research aimed at empirically assessing six food systems in Bolivia and Kenya. The assessment took into account their contributions to the five food sustainability dimensions defined at the beginning of the project, i.e. food security, right to food, poverty and inequality, environmental performance, and social-ecological resilience.Progress in phase I allowed us to establish conceptual, methodological, and empirical knowledge which, as described in the overall project proposal, is required for shifting from a research focus (in phase I) to a focus on application of research results, policy advocacy, and dissemination in phase II. This shift implies a more extensive focus on the refinement, application, and dissemination of the Food Sustainability Assessment Framework (FoodSAF), which can be used by non-scientific actors to help them to find ways of improving sustainability within and between coexisting food systems.In phase II we aim to: 1) Conclude the process of food sustainability assessments by identifying, reviewing, and supporting the implementation of policy options in four of the six food systems investigated in phase I.2) Refine and promote the FoodSAF through 10 Transformative Pilot Actions (TPAs) through applying the first version of the FoodSAF in new food systems in Bolivia, Kenya, Brazil, Peru, Zambia, and Ghana; 3) Extend the institutional partnerships in Kenya, Bolivia, and Switzerland to other countries in South America and Africa (through TPAs), and thus to establish the core of a global network for food sustainability; 4) Become a visible actor in science and policy debates on sustainable food systems through continued publication of research results produced by PhD candidates, postdocs, senior researchers, consultants, and Master’s students. Approach and implementation of phase II: With the shift from research to action, a transdisciplinary approach will become the backbone of the project in phase II. By applying the food sustainability indicators defined at the start of the project and based on the interdisciplinary integration of research results produced in phase I, we elaborated a first empirical assessment of the sustainability of six food systems under investigation in Bolivia and Kenya. This will enable us to develop the first version of the FoodSAF by September 2018 through a transdisciplinary process. Parallel to this activity, we will start developing the preliminary innovation strategies and policy options for making food systems more sustainable. This process will continue until the end of 2018, in an extended and structured process of interaction with the scientific advisory board, policymakers, and other stakeholders. The resulting innovation strategies and policy options will be implemented in four food systems in which research was carried out in phase I. This will complete the full cycle of a so-called transformative pilot action (TPA). A TPA consists of a transdisciplinary process of researchers from the project and key food system stakeholders. The process follows three steps consisting of: 1) applying a food sustainability assessment to specific food systems; 2) identifying and critically reviewing promising innovation strategies and policy options for improving the sustainability of the food systems assessed; 3) jointly carrying out activities aiming at the implementation of the identified innovation strategies and policy options. After concluding the development of innovation strategies and policy options in the four food systems under research in phase I, additional TPAs will be carried out in one new food system in Kenya and Bolivia. Parallel to this, two TPAs will be conducted in Brazil, Peru, Ghana, and Zambia. This will provide a constant flow of empirical knowledge and methodological experiences that are continuously processed into the FoodSAF, permitting it to be made to progressively adequate for its application and promotion in a greater number of contexts. These experiences are also processed and systematized by the researchers in charge of refining and applying the FoodSAF, so as to enable them to contribute to the ongoing debates on how to improve transdisciplinary processes aimed at making food systems more sustainable. The main outputs of phase II are the publication of a printed and a software-based version of the FoodSAF, additionally resulting in the consolidation of a regional and global institutional network for the promotion of sustainable food systems. Mainly as a result of empirical research done in phase I and concluded in the first year of phase II, the project plans to publish a total of 87 publications, including peer reviewed articles, working papers, books and book chapters, and monographies of MSc and BSc theses. A series of policy briefs and continued communication through radio, TV, social media, and newspapers will assure that the public in general can also engage in promoting more sustainable food systems.